“The disposal of organic waste poses an environmental challenge as it emits large amounts of greenhouse gases including methane and carbon dioxide, which contribute to climate change,” lead author of the study, Dr Rajeev Roychand of RMIT's School of Engineering, said in a recent release. He notes that Australia alone produces 75 million kilograms of used coffee grounds each year, most of which ends up in landfills.
Coffee grounds can't simply be mixed in raw with standard concrete as they won't bind with the other materials due to their organic content, Dr. Roychand explained. In order to make the grounds more compatible, the team experimented with pyrolyzing the materials at 350 and 500 degrees C, then substituting them in for sand in 5, 10, 15 and 20 percentages (by volume) for standard concrete mixtures.
The team found that at 350 degrees is perfect temperature, producing a "29.3 percent enhancement in the compressive strength of the composite concrete blended with coffee biochar," per the team's study, published in the September issue of Journal of Cleaner Production. "In addition to reducing emissions and making a stronger concrete, we're reducing the impact of continuous mining of natural resources like sand," Dr. Roychand said.
"The concrete industry has the potential to contribute significantly to increasing the recycling of organic waste such as used coffee," added study co-author Dr Shannon Kilmartin-Lynch, a Vice-Chancellor’s Indigenous Postdoctoral Research Fellow at RMIT. "Our research is in the early stages, but these exciting findings offer an innovative way to greatly reduce the amount of organic waste that goes to landfill,” where it's decomposition would generate large amounts of methane, a greenhouse gas 21 times more potent than carbon dioxide.
This article originally appeared on Engadget at https://www.engadget.com/scientists-strengthen-concrete-by-30-percent-with-used-coffee-grounds-221643441.html?src=rss
“Let’s see what a Snickers bar does to my blood sugar,” Justin Richard, a 52-year-old Toronto-based TikToker says just before eating the candy bar on camera. After an edited time skip, Richard says, “It’s been several hours since I’ve had the chocolate bar, let’s have a look at the glucose monitor and see what actually happened.” He slightly lifts his arm flashing the device, an inconspicuous blue circular patch that almost looks like a Band-Aid. Above his head flashes a screenshot of his blood glucose reading, which appears to have spiked, dipped, and spiked again. “I had a spike in my blood sugar,” he says. “That's not a shock because this is loaded with sugar.” A red ‘X’ graphic appears over some b-roll of the Snickers bar. “I did this test because I’m trying to establish a benchmark.”
This is a typical 60-second TikTok from Richard, whose handle is @insulinresistant1 on the platform. In the following clip, Richard eats a cup of broccoli before eating another full Snickers bar, then goes on to share the results of his blood glucose levels from his personal continuous glucose monitor. He eats this oddball combination to show how variations in his food intake can impact or even prevent a blood glucose spike.
Continuous glucose monitors (or CGMs) have long been used as a tool to track blood sugar levels for people with Type 1 and Type 2 diabetes. Here’s the thing, though: Richard does not have diabetes.
While monitoring sugar intake is standard practice for people on tight blood sugar control treatment plans and those with persistently low blood glucose levels, modern CGM devices – non-invasive wearables that can attach to the back of an arm for weeks at a time – have become a popular wellness trend on social media. Users like Richard that have integrated a CGM into their daily life have stormed platforms like TikTok and Instagram. Some internet health coaches and dieticians have trumpeted their praise. On TikTok, the hashtags #insulinresistance has 1.2 billion views, while #continuousglucosemonitor has over 32.7 million views. Richard, who has over 800,000 TikTok followers, is just one influencer who helped fuel this trend. On his page, which he started during the pandemic, showcases him eating a wide range of foods and drinks, from sodas to chocolate bars, reacting to readings emitting from his Signos-sponsored CGM device.
Richard says he got into continuous glucose monitoring to “optimize his health” and prevent chronic illness, which was especially important to him considering his extensive family history of Type 2 diabetes. “It's like having a coach,” he said in an interview. “But the coach is telling you to do something.” That something was to make some pretty dramatic dietary changes. “'I'm not a healthcare professional and I don't pretend to be. All of my tests are about my blood sugar, and what I read online and how it affects me,” he said, adding that his disclaimer that “individual results will vary” is a key part of his messaging.
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Blood glucose monitoring devices are not new. In the late 1990s, medical companies like Medtronic, Dexcom and Abbott revolutionized the way diabetes could be managed. The importance of continuous glucose monitoring for patients is well established as a means of improving glycemic control, especially in the case of Type 1 diabetes.
CGMs are a vital tool for preventing diabetic ketoacidosis, a life-threatening complication seen in Type 1 diabetic patients. When sugar levels are too high and the body begins to break down fat as fuel, it can lead to a high amount of acid circulation in the bloodstream. For non-diabetics, however, complications stemming from extremely high or low blood sugar levels isn’t a concern. There is little to no research to back that monitoring blood glucose levels in generally healthy adults equates to an overall improvement in health.
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Dr. Idz, another TikToker with over 1.7 million followers, calls the use of CGM devices for adults without any prescribed medical need a “feature of disordered eating.” Dr. Idz, short for Idrees Mughal, is a board-certified UK-trained medical doctor with expertise in nutritional research. He became a prominent figure when he started rebuking the “nonsense health information” circulating on TikTok that “prey[s] on people's vulnerabilities.” He says CGMs aren’t really intended for non-diabetics because “our body is designed to regulate the spike.” Dr. Idz says people need to understand that spiking blood glucose is not a problem. In fact, that is supposed to happen when you eat food. “Even protein can spike your blood glucose, and no one is really hyped about that, right?”
Although there may not be an inherent physical risk for people who wear a CGM device to monitor and track sugar levels, there is a real possibility that access to “too much data” can lead to information overload, false alarms, unnecessary anxiety, confusion or misinterpretation. Slight fluctuations in blood sugar levels are normal in people who don’t have diabetes. Dr. Robert Shmerling, a senior faculty editor for Harvard Health Publishing and author of “Is blood sugar monitoring without diabetes worthwhile?” writes that, “we're at the very beginning of the learning curve for home monitoring of blood sugar in people without diabetes. Before buying into what may be the next fad in health monitoring, I think we need to learn a lot more.”
Still, it’s no surprise that more people are interested in experimenting with CGM devices. Not only are TikTokers promoting blood glucose monitoring as an indicator of health and wellness, but ads for CGM devices from up-and-coming brands like Nutrisense, Veri and Signos have been flooding social media.
The companies use language designed to sell the average person on the importance of regularly tracking blood sugar levels as a way to lose weight or as a “metabolism hack.” The idea is that eating refined carbs and sugary foods can spike blood glucose levels and, over time, the cells that are supposed to take up insulin and regulate glucose production in the liver become resistant to the hormone due to habitual bad dieting. Heather Davis, a registered and licensed dietitian and nutritionist at Nutrisense denies that the company promises weight loss through glucose monitoring. “A CGM is not a weight loss device per se,” she said. “The CGM is simply one tool among many that may support insights into how different dietary and lifestyle approaches influence metabolic health, including weight factors.”
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Dr. Idz would disagree with Nutrisense on that. He argues that the vast majority of people won't even know how to interpret CGM results. “Even me as a medical doctor, I would probably need to look at some reference values for each individual, you know, perhaps have to do some calculations. And that's me who's actually a medical doctor. Imagine the average person who's just going, ‘oh, my gosh, I've had a spike. That must mean it's bad, right?’ You don't even know how to interpret it. So it's going to be completely useless.”
Nutrisense’s Davis concedes that there is limited research currently looking at CGM use in non-diabetic populations, but she argues that “once upon a time, there was also limited research looking at CGM use in diabetic populations” and that the “risks of wearing a CGM are extremely minimal for most people.” Still, the FDA has never recommended continuous glucose monitoring for healthy individuals. It has only even approved a handful of devices for people who do suffer from diabetes. Although it may be useful for predicting a risk for pre-diabetes and diabetes, there is a consensus that more scientific studies are needed to observe CGM use among healthy populations.
Companies marketing their wearables to healthy people are entering a crowded, but growing market that’s ripe for exploitation. There is arguably an enormous opportunity for companies advertising to healthy individuals to reap financial benefits from the latest health fad.
Signos
TikToker Richard says he thinks continuous glucose monitoring is only going to grow from here. “I don't think this trend is going to end anytime soon,” he said. “Anybody and every country that's adopted this fast food, highly processed diet is having this same increase in Type 2 diabetes and you really can't ignore it. So I think this trend is gonna continue as long as this fast food is so prevalent.” Dr. Idz, on the other hand, would argue that if you want to prevent diabetes, “that's fine but you're not going to do it by wearing a CGM because you know, as long as you're not insulin resistant, you'll find that you don't need you don't need a CGM.”
To make matters worse, not only are CGMs questionably useful for healthy individuals, but they can be expensive, too. The devices must be replaced every seven to 14 days depending on the manufacturer. Nutrisense does not accept insurance coverage on the grounds it is a “wellness program,” with monthly subscriptions starting at $225 and no-commitment plans reaching $399 a month. Competitors like Signos, which accepts insurance with a diabetes diagnosis, offers a monthly plan for its wearable and monitoring app, and that costs upwards of $449 a month. Veri may accept insurance, depending on the provider. And even though it’s able to dramatically undercut its competitors, the monthly fee of between $40 to $109 is hardly cheap. Richard, who has historically paid out of pocket for his CGM devices, believes the high cost is going to “save him money in the long run.”
Unfortunately, these lofty prices don’t just affect health-conscious TikTokers. Access to CGM devices for diabetic populations can be spotty. Individuals covered by Medicaid are less likely to have one covered, especially people of color, according to the American Diabetes Association (ADA).
Aside from the technology’s often inaccessible price points, some experts argue that there simply isn't enough guidance from the scientific community on CGM applications for healthy individuals. The ADA does not recommend CGM device use by healthy people, only clearly stating that the technology should be considered “from the outset of the diagnosis of diabetes that requires insulin management.”
Dr. Idz takes this a step further, stating flatly that “there is no evidence whatsoever that blunting blood sugar spikes does anything for our health.” He backs up his argument with research from a retrospective and randomized trial that focused on the impact of blood glucose monitoring in diabetic and non-diabetic populations. Dr. Idz says, if anything, research suggests that a low average blood glucose level is bad for you and might increase mortality risk over time due to diminished consumption of healthy nutrients and decreased liver function.
Harvard’s Dr. Shmerling reports he could not find a published study suggesting that monitoring blood glucose levels directly translated into improved health. “Unfortunately, some makers of CGM systems aren't waiting for solid research results to market these devices to healthy people. So, consumers and marketing professionals — not researchers or doctors — may wind up driving demand for the product,” Dr. Shmerling writes. Despite the lacking body of evidence to support blood glucose monitoring among healthy populations, the inflated price points for direct to consumer products, and the technological handicaps still present in the burgeoning industry, the growing popularity of CGMs among health and fitness enthusiasts does not seem to be slowing down.
This article originally appeared on Engadget at https://www.engadget.com/why-are-non-diabetics-suddenly-wearing-continuous-glucose-monitors-161506594.html?src=rss
The Biden administration wants to impose a 30 percent tax, called the Digital Asset Mining Energy or DAME excise tax, on the electricity used for cryptocurrency mining. It explained it wants to tax crypto-mining companies because they aren't paying for the "full cost they impose on others," including environmental pollution and high energy prices.
Does mining crypto-currency use that much power? Yes. In April, The New York Times published a report detailing the energy used by the 34 large-scale Bitcoin miners in the US. Just those 34 operations together use the same amount of electricity as three million households. If the proposal becomes law, the government will impose the excise tax in phases. It would start by adding a 10 percent tax on miners' electricity use in the first year, 20 percent in the second, and 30 percent from the third year onwards.
– Mat Smith
The Morning After isn’t just a newsletter – it’s also a daily podcast. Get our daily audio briefings, Monday through Friday, by subscribing right here.
The first trailer for Dune: Part Two is here, and if you were a fan of Denis Villeneuve's adaptation of the first half of Frank Herbert's seminal sci-fi novel, let's say Part Two looks more of the same. The trailer offers us our first look at Florence Pugh as Princess Irulan. Her character didn't appear in Dune: Part One, but judging by the clip, Irulan will at least narrate some of the story, a change that could bring the movie closer to Herbert's 1965 novel. Another critical character that wasn't in Part One but appeared here is Feyd-Rautha, played by Austin Butler.
Meta plans to roll out new Work Accounts for businesses to guard against hacks.
In a new report by Meta, the company says it’s seen a sharp uptick in malware disguised as ChatGPT and similar AI software. In a statement, the company said that since March 2023 alone, its researchers have discovered “ten malware families using ChatGPT and other similar themes to compromise accounts across the internet” and that it’s blocked more than 1,000 malicious links from its platform. According to Meta, the scams often involve mobile apps or browser extensions posing as ChatGPT tools.
Meta’s researchers aren’t the first to warn about fake ChatGPT tools leading to hacked accounts. Recently, researchers warned about a Chrome extension posing as ChatGPT software that led to the hacking of several Facebook accounts.
If you’ve already determined you only want an iPhone, your decision-making process for buying a new phone is slightly easier. (And even then, Apple’s lineup offers more options than ever.) However, if you’re looking for an Android, you will have even more options and likely more questions. For example, do you want a camera that can zoom into extremely far-away subjects (Samsung’s Galaxy S series?), or do you want intuitive AI to screen incoming calls for you? (Hello, Google’s Pixel series.) And is it time to get into foldable?
Google plans to replace the lock next to the address bar in Chrome with a variant of the "tune" icon you see above. According to Google's research, only 11 percent of users realize the lock refers to HTTPS encryption. Many others think it means the site is trustworthy — a problem when even phishing sites use the technology.
The tune icon doesn't imply trustworthiness, Google says. It signals security is the default state. It invites a click, making it more likely to use site controls. I’m not sure the new icon is clearer than a lock…
This article originally appeared on Engadget at https://www.engadget.com/the-morning-after-white-house-proposes-a-30-percent-tax-on-electricity-used-for-crypto-mining-095933394.html?src=rss
The Biden administration wants to impose a 30 percent tax on the electricity used by cryptocurrency mining operations, and it has included the proposal in its budget for the fiscal year of 2024. In a blog post on the White House website, the administration has formally introduced the Digital Asset Mining Energy or DAME excise tax. It explained that it wants to tax cryptomining firms, because they aren't paying for the "full cost they impose on others," which include environmental pollution and high energy prices.
Crypto mining has "negative spillovers on the environment," the White House continued, and the pollution it generates "falls disproportionately on low-income neighborhoods and communities of color." It added that the operations' "often volatile power consumption " can raise electricity prices for the people around them and cause service interruptions. Further, local power companies are taking a risk if they decide to upgrade their equipment to make their service more stable, since miners can easily move away to another location, even abroad.
It's no secret that the process of mining cryptocurrency uses up massive amounts of electricity. In April, The New York Times published a report detailing the power used by the 34 large scale Bitcoin miners in the US that it had identified. Apparently, just those 34 operations altogether use the same amount of electricity as three million households in the country. The Times explained that most Bitcoin mining took place in China until 2021 when the country banned it, making the United State the new leader. (In the US, New York Governor Kathy Hochul signed legislation that restricts crypto mining in the state last year.) Previous reports estimated the electricity consumption related to Bitcoin alone to be more than some countries', including Argentina, Norway and the Netherlands.
As Yahoo News noted, there are other industries, such as steel manufacturing, that also use large amounts of electricity but aren't taxed for their energy consumption. In its post, the administration said that cryptomining "does not generate the local and national economic benefits typically associated with businesses using similar amounts of electricity."
Critics believe that the government made this proposal to go after and harm an industry it doesn't support. A Forbes report also suggested that DAME may not be the best solution for the issue, and that taxing the industry's greenhouse gas emissions might be a better alternative. That could encourage mining firms not just to minimize energy use, but also to find cleaner sources of power. It might be difficult to convince the administration to go down that route, though: In its blog post, it said that the "environmental impacts of cryptomining exist even when miners use existing clean power." Apparently, mining operations in communities with hydropower have been observed to reduce the amount of clean power available for use by others. That leads to higher prices and to even higher consumption of electricity from non-clean sources.
If the proposal ever becomes a law, the government would impose the excise tax in phases. It would start by adding a 10 percent tax on miners' electricity use in the first year, 20 percent in the second and then 30 percent from the third year onwards.
This article originally appeared on Engadget at https://www.engadget.com/white-house-proposes-30-percent-tax-on-electricity-used-for-crypto-mining-090342986.html?src=rss
Small outdoor pizza ovens have become popular backyard cooking options in recent years. While anyone with a decent-sized patio could have a permanent one installed, these versatile products are more compact and store easily in a bag when you’re not using them. That makes them great for people who have limited outdoor space and allows you to take them on the road as needed. There are also great options for having a dedicated pizza oven indoors. Here are a few specs you’ll want to consider before making a purchase, plus some recommendations to get you started.
What to look for
When shopping for an oven, you’ll first want to consider what types of pizza you plan to make. Most portable outdoor pizza ovens from the likes of Ooni, Solo Stove and others use wood and are primarily designed for the high-heat cooking required for light and airy Neapolitan-style pies. We’re talking temperatures up to 900 degrees Fahrenheit. These units can certainly cook different styles at cooler temperatures, but they’re easiest to use when you’re running them wide open with a full load of wood.
If you purchase a propane or natural gas burner, you can adjust temperatures easily by turning a knob. For this reason, I recommend you spend the extra $100 or so on that accessory. It makes your pizza oven a lot more versatile and gives you the option to still have a freshly fired pie when you don’t feel like messing with wood or charcoal. If you only want to cook with gas, there are models available that only use propane or natural gas.
The other key consideration is size. Most companies make ovens that fit 12-inch pizzas, a perfect size for one person. They’re also great for parties, since people can customize their own without having to pick off toppings they don’t like. If you want to make larger pizzas or plan to use your oven for other things (pans, etc), consider a larger version that can accommodate more than just small pies. The interior dimensions – or at the very least the stone size – will be listed on most product pages.
Photo by Billy Steele/Engadget
Plan for success
Making pizza at home requires a considerable amount of counter or table space. You’ll need room to stretch and prep your dough, lay out your toppings and load pizzas onto a peel. Of course, some folks will be comfortable working in the tight confines of a small kitchen, but I’ve found it much easier to use extra space to make sure I’m not constantly moving things around during the various steps in the process.
It’s also less hassle to set up your pizza station in close proximity to your pizza oven. As a rookie baker, I did the running back and forth from the kitchen to the back porch. It’s far from ideal. It’s difficult to maintain your fire (if using wood or charcoal) when you’re unable to watch it closely. The good news is a patio table can be easily converted into a pizza station with a large cutting board. This also gets your oven off the ground so it’s easier to access.
Ooni sells tables for its ovens that also offer shelving and storage for peels and other accessories. Solo Stove has a rolling stand for its Pi oven too, with small side shelves and a spot for your propane tank underneath. Of course, you can find other tables and stands to suit your needs, just make sure they can withstand any heat that may radiate from the bottom of the oven while cooking. Most ovens are either well insulated or don’t project too much excess heat toward the table, but you can never be too careful. For that reason, a stainless steel or metal surface is a good choice to set up an outdoor model.
Most of these pizza ovens cook quickly at high heat, especially if you’re making Neapolitan-style pies. Having everything you need nearby so you can keep tabs on the oven and quickly make the next pizza will ease a lot of unnecessary headaches. When your cook time is two minutes or less, you don’t want to venture too far.
Outdoor pizza ovens
A good multi-fuel outdoor pizza oven: Ooni Karu 16
If you’re looking to go all-in on an outdoor pizza oven, you can’t go wrong with Ooni’s Karu 16. It’s the company’s largest multi-fuel model, which means you can choose between wood, charcoal or gas (propane and natural gas burners sold separately). This one is equipped with a hinged glass door for keeping tabs on your progress and a digital thermometer monitors the ambient temperature inside. The larger size means you can not only cook bigger pizzas, but the Karu 16 can also accommodate pans and cast iron, so baking, roasting and searing are all possible here. It’s this versatility that makes the Karu 16 our top pick.
A solid outdoor pizza oven: Solo Stove Pi
Solo Stove may be on your radar for its fire pits, but the company also makes a solid pizza oven. Dubbed the Pi, this unit is made out of stainless steel and is round like the company’s trademark products. Solo Stove says Pi can hit temperatures of 850 degrees Fahrenheit with wood and 900 degrees with a gas burner (sold separately). It explains that those figures translate to maximum stone temps of 750 and 800 degrees respectively. The Pi’s big difference from the Karu 16 and other Ooni ovens is that it doesn’t have a front door and stays open the whole time like a brick oven.
A great smaller option: Ooni Fyra 12
The Ooni Fyra 12 was the first outdoor pizza oven I used and it remains one of my favorites. It’s compact compared to some of the alternatives (22 pounds), so it won’t take up quite as much storage space. It also runs on wood pellets instead of chunks, and once you get the fire going, you just refill the chute from the top. This means there’s much less tending a fire on the Fyra than other wood-burning models, so you can focus on making and cooking your pizzas. The Fyra does all the things other Ooni pizza ovens do well, including high-heat bakes (950 degrees) in as little as a minute.
Indoor pizza ovens
Let me preface this section by saying you probably already have an indoor option that you can use to make some great pizza. Whether that’s the main oven in your kitchen or a multi-function countertop unit, with some affordable accessories, you can easily up your game without spending $1,000 on a dedicated appliance. For example, my Breville Smart Oven Air Fryer has a convection pizza setting that automatically adjusts cook time based on the size, temperature and whether the pie is fresh or frozen. A key consideration here is size. These things are massive, about the size of a large microwave, so you likely won’t want to keep them out all the time unless you have a huge kitchen.
A versatile indoor pizza oven: Ooni Volt 12
Ooni made its name on outdoor pizza ovens that primarily burn wood or run on gas. For 2023, the company is taking things indoors with the Volt 12. Ooni’s first electric oven can also be used outside thanks to weather resistant construction, but this behemoth brings the company’s design and efficiency to your kitchen for the first time. Capable of temperatures up to 850 degrees Fahrenheit in as little as 20 minutes, the Volt 12 can fire up Neapolitan style pies in 90 seconds. Controls on the front give you the ability to adjust both the top and bottom heating elements. There are also cooking presets and a Boost function to quickly get the stone back to temp between pizzas. The 13-inch stone inside is square, so you can slide in pans for Detroit recipes or other baked goods.
A solid indoor pizza oven: Breville Pizzaiolo
If you’re set on buying a dedicated pizza oven, the Breville Pizzaiolo is another great option, but it’s just as pricey as the Volt 12. The Pizzaiolo cooks 12-inch pies as well, but the stone on this unit is perfectly sized for them and there’s a metal heat reflector panel inside that will also keep you from overshooting the cooking surface. This means you won’t be sliding larger rectangle pans in here like you can with the electric Ooni. Round pans fit just fine and some smaller square ones likely will too.
In terms of cooking ability, Breville offers presets for “Wood Fired,” New York, Pan, Thin & Crispy and Frozen pizzas with the added option to run the oven full blast at 750 degrees Fahrenheit. A second dial allows you to adjust the top heating element depending on how dark you want your pizza. Like it does on other Breville appliances, Element IQ tech adjusts the heating elements based on the selected style, creating the ideal environment for each one. For advanced users, the company offers a manual mode that turns the timer dial into a control for the bottom deck while the style preset selector manages the top. Breville includes a magnetic overlay for the front panel to show you temperatures for the converted controls. The instruction manual also gives you recommendations for where to begin with manual mode for the aforementioned styles.
The best pizza accessories for the oven you already have
If you want to make good pizza at home without spending hundreds of dollars on a dedicated oven, you can definitely do it with the oven you already have in your kitchen. With a few accessories, you can improve your game without splurging on a Breville, Ooni or Solo Stove. First, I’d recommend a high quality baking steel or stone.
Baking stones are great for getting better browning on the bottom of your pies than a pizza or sheet pan. You can also use them for bread, cookies and other items. The stone absorbs heat to cook pizza quickly, like the inside of a brick oven, which leads to a crisp crust. They’re also more affordable compared to baking steels. Those metal slabs do have one key advantage: higher heat conductivity. This means a steel will cook your pizzas faster since it can absorb more heat from your oven. While baking steels can be used as griddles on your stovetop and for other types of baking, they’re not ideal for some leavened breads.
The second item you’ll want is a pizza peel. These come in all shapes and sizes, made out of a variety of materials. I typically use a bamboo or wooden peel when topping and launching my pizzas and then a metal one for retrieving them. I’ve found that dough doesn’t stick as easily to bamboo during prep and the metal resists the high heat of the oven when turning or retrieving a finished pizza (bamboo will burn). There are also perforated peels which allow both steam and excess flour to escape. A peel is a great tool for loading and turning pizzas, and since you’ll typically be cooking them with your oven at 500 degrees or hotter, using something like parchment paper to move them around won’t work.
This article originally appeared on Engadget at https://www.engadget.com/best-pizza-oven-141550352.html?src=rss
Outdoor pizza ovens are having a moment. The compact, portable models have become popular for both novice and pro cooks alike, allowing them to host casual pizza parties or cater events as part of a restaurant business. While the wood- and gas-burning ovens can be fun to use for all skill levels, they have to remain outdoors, and using wood or charcoal requires more attention.
After making some of the best outdoor pizza ovens, Ooni introduced its first electric model designed for indoor use in March. The Volt 12 ($999) encompasses everything from the company’s existing product line, from high-heat cooking to consistent results, and adds ease of use and baking versatility to the mix. This beast is big and expensive, but it also makes some damn good pizza.
Design
Photo by Billy Steele/Engadget
The Volt 12 looks like what I’d expect an electric pizza oven from Ooni to look like. It bears the most resemblance to the Karu 16, one of the largest models the company offers. The gray and black color scheme is on every current Ooni model, except for the all-silver multi-fuel Karu 12. Rather than a rectangle, the Volt 12 has angled corners, making it more of a flat octagon than a boring box. Ooni says the exterior is powder-coated and weather resistant so you can take it outdoors – not that you would want it to get too wet. Since this model is more of a countertop appliance than its open-flame predecessors, the Volt 12 has short, stubby legs rather than the longer, folding ones on the wood- and gas- burning units.
Only three Ooni models have glass doors that allow you to watch the entire cooking process. As an electric, indoor oven, the Volt 12 is one of those. Unlike the Karu 16 and Karu 12G, this panel is gloss black instead of metal. The door has a robust black handle that remains cool to the touch, even at 850 degrees, and a row of three control dials sit beneath the glass window. The only other button is an on/off switch on the left side of the front. This turns off the power completely. When this is switched on, the oven sits in standby mode until you hit the power button on the front that actually gets the Volt 12 ready to use.
On the left is the time dial with the power button above it. The center control is for temperature, which ranges from 350 to 850 degrees Fahrenheit. Lastly, the far right dial is for “balance,” allowing you to shift how much power is given to the top and bottom heating elements. In other words, you can put more emphasis on the stone for a crisper crust or more on the top for a bit more browning/char. The balance control also activates a boost feature that can be used to get the stone to return to target temp quickly between pizzas (it takes about 45 seconds). All three controls are flanked by white lights for precise level indications. During pre-heating, for example, the temperature dial starts at 350 and slowly moves around to your target, blinking along the way at the current status.
The bottom heating element sits underneath the stone – a 13-inch square cooking surface that can accommodate a variety of pans in addition to 12-inch pizza. There’s also an interior light that stays on the whole time, making it very easy to see how things are progressing without having to open the door.
Setup and use
Photo by Billy Steele/Engadget
Before the first use, you’ll need to season Volt 12. This requires you to run the oven at full blast (850) for 20 minutes and then allow it to cool before preheating to launch your first pizza. The cooldown takes quite a bit longer than the preheating or 20-minute burnoff, so you’ll want to do thing well before you need to actually cook. The cool down time on the Volt 12 takes a while. While the exterior will be back to room temp sooner, it takes a while for the inside to do the same since the Volt 12 is so well-insulated. This means you’ll have to wait at least an hour to safely store it or put the cover on.
Ooni says the 1,600-watt Volt 12 can hit 850 degrees in 20 minutes where it can cook a pizza in 90 seconds. This makes it slightly slower to achieve max temperature than its wood- or gas-burning counterparts. The Karu 16, for example, can reach 950 degrees Fahrenheit in 15 minutes. Still, 20 minutes is remarkably quick, and in my experience, the Volt 12 actually hit 850 faster than that.
The key advantage the Volt 12 has over its wood-burning siblings is convenience. Those models make great pizza with the subtle flavor of wood fire, but the flames require supervision whereas the Volt 12 is very much set it and forget it. You don’t have to worry about maintaining the fire in between stretching dough, topping pizzas and launching them into the oven. The Volt 12 also sets the balance dial based on your cooking temperature, but you can adjust it if you need to. Most outdoor Ooni ovens have an optional gas burner (propane and natural gas models), which would also remedy some of the headaches with temperature regulation.
Making the pizza
Photo by Billy Steele/Engadget
All of this sounds great on paper, but it would be for naught if the thing didn’t make good pizza. Thankfully, Ooni has translated its formula for excellent outdoor cooking to its electric oven. The Volt 12 produces comparable results to any of the company’s other models, right down to the char and leoparding on Neapolitan pies. Since the temperature dial gives you more precise control, it’s easier to achieve the desired cook on everything from New York style to thin-and-crispy. With the extra space inside, you can also make Detroit pan pizza, as well as roast and bake other items with ease. The Volt 12 did well with any type of crust I threw at it, churning out tasty pies consistently in just a few minutes.
Running wide open at 850 degrees, the Volt 12 makes excellent Neapolitan-style pizza. You’ll need to make sure you have a proper dough recipe (Scott Deley’s The Ooni Pizza Project is a great guide), but assuming you're starting with a good base, the oven will do its thing well. I found that the Volt 12 is a little more forgiving with rotating the pies than the open-flame outdoor models, so you don’t need to babysit it quite as much. These pizzas were light and airy with a slight crispness to the bottom and the requisite leoparding. New York-style pizzas baked at 650 were also great, with crisp edges and bottom, with a pleasant chewiness to the crust.
Photo by Billy Steele/Engadget
There are some downsides to the Volt 12, the big one being the price. It’s $999, and I’ll be the first to tell you that excellent pizza is achievable with your main oven and a baking stone or steel that costs a fraction as much. The second thing is it’s huge. The Volt 12 takes up the entire depth of the counter and is 20 inches wide. It also weighs just under 40 pounds. That’s not too heavy, relatively speaking, and the Volt 12 can easily be chucked in the backseat for a nearby party. Ooni did design it with built-in handles on the sides though, which makes the task of moving it slightly easier.
The competition
In the US, Ooni’s main competition for the Volt 12 is the Breville Pizzaiolo. This oven has been on the market for a few years at this point, with a design that looks more like one of the company’s toaster ovens. It’s an all-stainless steel aesthetic, with a glass door for viewing and easy-to-use controls up front. Out of the box, the Pizzaiolo runs on a variety of presets for different styles, but Breville also equipped it with a manual mode to give you full control over the top and bottom heating elements.
The three strikes against this alternative are cost, a confining cooking surface and the lack of interior lighting. The Pizzaiolo is $999.95, so unless you find one on sale, you won’t save any money over the Volt 12. The stone on the Pizzaiolo is circular instead of square, so you’ll only be able to use 12-inch round pans in addition to your pizza. And lastly, there’s no light inside, so it can be a challenge to keep tabs on the cooking process. You’ll almost certainly have to open the door at some point for a closer inspection.
Wrap-up
With the Volt 12, Ooni enters new territory by bringing its formula for stone-baked pizza indoors. While the results are consistently great across a range of styles, this is the company’s most expensive product to date, and I can see that being prohibitive for some – no matter how good the pizza is. A Karu 16 with the additional purchase of a gas burner is $920 or $950 (propane vs. natural gas), which would give you the convenience of a control dial with option of cooking with wood. Still not cheap, but that oven is big enough to do more than just pizza, so it’s also quite versatile. What it really comes down to is where you’ll be cooking most often – inside or out – or if you’re just fine upgrading your pizza game with accessories for your kitchen oven. And there’s absolutely no shame in doing that.
This article originally appeared on Engadget at https://www.engadget.com/ooni-volt-12-review-180019262.html?src=rss
Renewables are already producing more energy than fossil fuels in Europe, and now the US is approaching that milestone. The US Energy Information Administration (EIA) has determined that renewable power generation overtook coal in 2022, with 4,090 million megawatt-hours coming from solar, wind, hydroelectric, biomass and geothermal technology. These green sources leapt past nuclear in 2021, but widened the gap last year. They have about 21 percent share combined.
The shift came through the combination of increasing renewable capacity and coal's years-long decline. Wind was the dominant source of clean electricity, with the capacity jumping from 133 gigawatts in 2021 to 141 gigawatts a year later. Hydro was second, followed by utility-level solar, biomass and geothermal. Coal dropped to 20 percent share due to both the closure of some plants and the reduced use of others. Nuclear has remained relatively steady, but the shutdown of Michigan's Palisades powerplant saw it dip to 19 percent.
It might not surprise you to hear which states dominated certain renewable energy sources. Sunny California was the leader in solar power generation with 26 percent of the output, while Texas had a similar slice of wind generation. Texas also has the largest shares of coal and natural gas, although its lead in those areas is only slight.
Renewables weren't the top power source in 2022 — that distinction went to natural gas, which claimed a 39 percent share. However, it's evident that clean tech has a firm foothold in the US despite attempts to undermine it through regulation. We'd expect the trends to continue, too. President Biden's administration has heavily promoted renewable electricity, including the approval of the first large offshore wind farm in the country, while the EIA expects coal use to shrink to 17 percent. Natural gas may retain a comfortable lead, but it now has a new chief rival.
This article originally appeared on Engadget at https://www.engadget.com/renewable-power-generation-overtook-coal-in-the-us-last-year-200907783.html?src=rss
Logitech has launched a kid-friendly version of its Zone headset called Zone Learn, specifically designed for their educational needs. While it was created to be durable like many other devices for children — it's even supposed to be "chew-resistant" — the company also made it easy to replace the parts that typically give out or get damaged for headsets first. Specifically, Logitech made it possible to swap its ear pads and cables, not just so schools can replace them if they get frayed or destroyed, but also so that they can choose between over-ear and on-ear pads, as well as between 3.5 mm aux, USB-A and USB-C cables, depending on what they need.
The over-ear option offers more noise isolation, while on-ear provides more environmental awareness. Meanwhile, the cable options will allow educators to use the headset with different types of devices. Logitech says Zone Learn's audio drivers are tuned for voice clarity rather than for music, since it's optimized for lessons that involve speaking, such as for students learning a new language. It's also equipped with a boom mic that has a 120-degree swivel for lessons that require students to interact with the class.
Zone Learn will be available around the world this spring for prices starting at $35. Logitech will also release a package with an over-ear pad model, a 3.5mm aux and a USB-C cable in the early summer for $40.
This article originally appeared on Engadget at https://www.engadget.com/logitechs-zone-learn-headset-for-kids-has-swappable-ear-pads-and-wires-105559525.html?src=rss
Nothing’s revealed its second-generation Ear wireless buds. The eye-catching design sticks around and the company has tried to address some of the issues that bedeviled the original, with some much-needed improvements to connectivity and setup. Fortunately, the price of the Nothing Ear 2 is the same as the Ear 1: $149, which undercut a lot of the established true wireless competition.
Nothing hasn’t redesigned its buds and case – they look very similar side-by-side – but it’s made a handful of incremental changes. Most of them focus on the case, which is smaller and slimmer. The outer part of the case is still transparent, but part of the white structure is now exposed. There’s no textured surface, just a soft-touch panel. Nothing claims the see-through plastic is harder to scratch and damage than the original Ear 1. In my pockets and bag, getting shuffled around with keys or other objects has already left a noticeable scratch on the case. I also worry that this exposed panel could get muckier easier – the curse of all white gadgets.
Photo by Mat Smith / Engadget
Tackling one the bigger complaints I had with the Ear 1, Nothing moved the microphones and antenna inside the buds to improve connectivity and stability – something it also did with the cheaper Ear Stick. The company’s first wireless buds were often finickity when pairing. The company has also changed the antenna structure for better reliability, and the initial pairing process seems to be less fussy and smoother than its predecessor. It’s also, finally, added dual connectivity, making it easier to switch between your phone and laptop.
Microphone placements have also been repositioned to reduce wind noise on calls, but I didn’t notice major improvements over the Ear 1. Nothing said its Clear Voice tech was tuned to just shy of 2 million sounds on the Ear 1 in order to filter them out, while that was closer to 20 million on its newest buds. However, I made several test calls, and I was still difficult to hear when it was windy.
Nothing says it improved sound detail with polyurethane components for clearer low frequencies (it’s been a while since a company has sold polyurethane as a feature), and graphene for brighter highs. There’s also a dual chamber design for a wider soundstage.
The Ear 2 will also be compatible with Hi-res audio at launch, although they weren’t at time of writing, and are compatible with the LHDC 5.0 codec, which all means they should work with premium audio standards where you can find them.
But does it sound all that different? Swapping between the Ear 1 and Ear 2, the newest version does offer clearer sound in the trebles and the bass has more oomph than before. But, compared to wireless buds that are often hundred dollars more expensive, like the AirPods Pro or Sony’s latest flagship buds, they don’t quite stand up, coming off a little flat.
Nothing’s latest buds offer three levels of active noise cancellation (ANC): low, mid and high. The Ear 2 also offer a personalized ANC profile calibrated to your own hearing. The test is a lengthy five minutes, roughly, with a test dedicated to each bud. Your mileage and ears will different, but I didn’t note any marked improvements after calibration. The ANC isn’t perfect: At the highest levels of active noise cancellation still seemed to struggle with the reverberations on trains and the subway, leading to a jarring noise echo in my left bud while using ANC, despite recalibrating the buds several times in a bid to fix it. It’s, fortunately, happening much less often following a firmware update over the weekend. There’s also an adaptive ANC mode that will flit between levels depending on the noise around you, hopefully reducing the toll on battery life.
Nothing says there are battery improvements across both the buds (roughly an hour more, to over six hours) and the case, which can juice the buds for up to 36 hours of listening (with ANC off), two hours longer than the Ear 1. You should get 8 hours of audio from a 10-minute charge, too. There’s still wireless charging too, if you want it.
Setting up and switching between ANC modes is done through the updated Nothing X app, but the Ear 2, predictably, work best with Nothing’s Phone 1, with drop-down shortcuts and easier access to the fine-grain controls.
There’s also a custom sound profile calibration to hone in on frequencies you might not hear – thanks, aging. The equalizer, again inside the companion app, offers more options. You switch between treble- or bass-centric modes, a balanced mode and one dedicated to voice. My custom sound profile also came with the ability to augment my weaker audio frequencies I had trouble hearing with a richer profile, alongside the standard recommended mode. You can also tweak the intensity with a slider.
Photo by Mat Smith / Engadget
Nothing may have added many minor features and improvements but the Ear 2 isn’t shaking up the status quo like its predecessor. Given the eye-catching hardware of the Ear 1, I wasn’t expecting a major redesign (they don’t need it) and the company has addressed my biggest problems with the first headphones. It’s hard to complain about the range of improvements, including upgraded water and sweat resistance rating: the buds are IP54 rated while the charging case is IP55.
The Ear 2 will launch in white on March 28th on Nothing’s own retail site, as well as on Amazon and Kith. Unfortunately, if you were looking to match your black Phone 1, there’s no plan for a black option.
This article originally appeared on Engadget at https://www.engadget.com/nothing-ear-2-wireless-buds-price-release-date-impressions-153040749.html?src=rss
Engine knock, wherein fuel ignites unevenly along the cylinder wall resulting in damaging percussive shockwaves, is an issue that automakers have struggled to mitigate since the days of the Model T. The industry's initial attempts to solve the problem — namely tetraethyl lead — were, in hindsight, a huge mistake, having endumbened and stupefied an entire generation of Americans with their neurotoxic byproducts.
Dr. Vaclav Smil, Professor Emeritus at the University of Manitoba in Winnipeg, examines the short-sighted economic reasoning that lead to leaded gas rather than a nationwide network of ethanol stations in his new book Invention and Innovation: A Brief History of Hype and Failure. Lead gas is far from the only presumed advance to go over like a lead balloon. Invention and Innovation is packed with tales of humanity's best-intentioned, most ill-conceived and generally half-cocked ideas — from airships and hyperloops to DDT and CFCs.
Just seven years later Henry Ford began to sell his Model T, the first mass-produced affordable and durable passenger car, and in 1911 Charles Kettering, who later played a key role in developing leaded gasoline, designed the first practical electric starter, which obviated dangerous hand cranking. And although hard-topped roads were still in short supply even in the eastern part of the US, their construction began to accelerate, with the country’s paved highway length more than doubling between 1905 and 1920. No less important, decades of crude oil discoveries accompanied by advances in refining provided the liquid fuels needed for the expansion of the new transportation, and in 1913 Standard Oil of Indiana introduced William Burton’s thermal cracking of crude oil, the process that increased gasoline yield while reducing the share of volatile compounds that make up the bulk of natural gasolines.
But having more affordable and more reliable cars, more paved roads, and a dependable supply of appropriate fuel still left a problem inherent in the combustion cycle used by car engines: the propensity to violent knocking (pinging). In a perfectly operating gasoline engine, gas combustion is initiated solely by a timed spark at the top of the combustion chamber and the resulting flame front moves uniformly across the cylinder volume. Knocking is caused by spontaneous ignitions (small explosions, mini-detonations) taking place in the remaining gases before they are reached by the flame front initiated by sparking. Knocking creates high pressures (up to 18 MPa, or nearly up to 180 times the normal atmospheric level), and the resulting shock waves, traveling at speeds greater than sound, vibrate the combustion chamber walls and produce the telling sounds of a knocking, malfunctioning engine.
Knocking sounds alarming at any speed, but when an engine operates at a high load it can be very destructive. Severe knocking can cause brutal irreparable engine damage, including cylinder head erosion, broken piston rings, and melted pistons; and any knocking reduces an engine’s efficiency and releases more pollutants; in particular, it results in higher nitrogen oxide emissions. The capacity to resist knocking— that is, fuel’s stability— is based on the pressure at which fuel will spontaneously ignite and has been universally measured in octane numbers, which are usually displayed by filling stations in bold black numbers on a yellow background.
Octane (C8H18) is one of the alkanes (hydrocarbons with the general formula CnH2n + 2) that form anywhere between 10 to 40 percent of light crude oils, and one of its isomers (compounds with the same number of carbon and hydrogen atoms but with a different molecular structure), 2,2,4-trimethypentane (iso-octane), was taken as the maximum (100 percent) on the octane rating scale because the compound completely prevents any knocking. The higher the octane rating of gasoline, the more resistant the fuel is to knocking, and engines can operate more efficiently with higher compression ratios. North American refiners now offer three octane grades, regular gasoline (87), midgrade fuel (89), and premium fuel mixes (91– 93).
During the first two decades of the twentieth century, the earliest phase of automotive expansion, there were three options to minimize or eliminate destructive knocking. The first one was to keep the compression ratios of internal combustion engines relatively low, below 4.3:1: Ford’s best-selling Model T, rolled out in 1908, had a compression ratio of 3.98:1. The second one was to develop smaller but more efficient engines running on better fuel, and the third one was to use additives that would prevent the uncontrolled ignition. Keeping compression ratios low meant wasting fuel, and the reduced engine efficiency was of a particular concern during the years of rapid post–World War I economic expansion as rising car ownership of more powerful and more spacious cars led to concerns about the long-term adequacy of domestic crude oil supplies and the growing dependence on imports. Consequently, additives offered the easiest way out: they would allow using lower-quality fuel in more powerful engines operating more efficiently with higher compression ratios.
During the first two decades of the twentieth century there was considerable interest in ethanol (ethyl alcohol, C2H6O or CH3CH2OH), both as a car fuel and as a gasoline additive. Numerous tests proved that engines using pure ethanol would never knock, and ethanol blends with kerosene and gasoline were tried in Europe and in the US. Ethanol’s well-known proponents included Alexander Graham Bell, Elihu Thomson, and Henry Ford (although Ford did not, as many sources erroneously claim, design the Model T to run on ethanol or to be a dual-fuel vehicle; it was to be fueled by gasoline); Charles Kettering considered it to be the fuel of the future.
But three disadvantages complicated ethanol’s large-scale adoption: it was more expensive than gasoline, it was not available in volumes sufficient to meet the rising demand for automotive fuel, and increasing its supply, even only if it were used as the dominant additive, would have claimed significant shares of crop production. At that time there were no affordable, direct ways to produce the fuel on a large scale from abundant cellulosic waste such as wood or straw: cellulose had first to be hydrolyzed by sulfuric acid and the resulting sugars were then fermented. That is why the fuel ethanol was made mostly from the same food crops that were used to make (in much smaller volumes) alcohol for drinking and medicinal and industrial uses.
The search for a new, effective additive began in 1916 in Charles Kettering’s Dayton Research Laboratories with Thomas Midgley, a young (born in 1889) mechanical engineer, in charge of this effort. In July 1918 a report prepared in collaboration with the US Army and the US Bureau of Mines listed ethyl alcohol, benzene, and a cyclohexane as the compounds that did not produce any knocking in high-compression engines. In 1919, when Kettering was hired by GM to head its new research division, he defined the challenge as one of averting a looming fuel shortage: the US domestic crude oil supply was expected to be gone in fifteen years, and “if we could successfully raise the compression of our motors . . . we could double the mileage and thereby lengthen this period to 30 years.” Kettering saw two routes toward that goal, by using a high-volume additive (ethanol or, as tests showed, fuel with 40 percent benzene that eliminated any knocking) or a low-percentage alternative, akin to but better than the 1 percent iodine solution that was accidentally discovered in 1919 to have the same effect.
In early 1921 Kettering learned about Victor Lehner’s synthesis of selenium oxychloride at the University of Wisconsin. Tests showed it to be a highly effective but, as expected, also a highly corrosive anti-knocking compound, but they led directly to considering compounds of other elements in group 16 of the periodic table: both diethyl selenide and diethyl telluride showed even better anti-knocking properties, but the latter compound was poisonous when inhaled or absorbed through skin and had a powerful garlicky smell. Tetraethyl tin was the next compound found to be modestly effective, and on December 9, 1921, a solution of 1 percent tetraethyl lead (TEL) — (C2H5)4 Pb — produced no knock in the test engine, and soon was found to be effective even when added in concentrations as low as 0.04 percent by volume.
TEL was originally synthesized in Germany by Karl Jacob Löwig in 1853 and had no previous commercial use. In January 1922, DuPont and Standard Oil of New Jersey were contracted to produce TEL, and by February 1923 the new fuel (with the additive mixed into the gasoline at pumps by means of simple devices called ethylizers) became available to the public in a small number of filling stations. Even as the commitment to TEL was going ahead, Midgley and Kettering conceded that “unquestionably alcohol is the fuel of the future,” and estimates showed that a 20 percent blend of ethanol and gasoline needed in 1920 could be supplied by using only about 9 percent of the country’s grain and sugar crops while providing an additional market for US farmers. And during the interwar period many European and some tropical countries used blends of 10– 25 percent ethanol (made from surplus food crops and paper mill wastes) and gasoline, admittedly for relatively small markets as the pre–World War II ownership of family cars in Europe was only a fraction of the US mean.
Other known alternatives included vapor-phase cracked refinery liquids, benzene blends, and gasoline from naphthenic crudes (containing little or no wax). Why did GM, well aware of these realities, decide not only to pursue just the TEL route but also to claim (despite its own correct understanding) that there were no available alternatives: “So far as we know at the present time, tetraethyl lead is the only material available which can bring about these results”? Several factors help to explain the choice. The ethanol route would have required a mass-scale development of a new industry dedicated to an automotive fuel additive that could not be controlled by GM. Moreover, as already noted, the preferable option, producing ethanol from cellulosic waste (crop residues, wood), rather than from food crops, was too expensive to be practical. In fact, the large-scale production of cellulosic ethanol by new enzymatic conversions, promised to be of epoch-making importance in the twenty-first century, has failed its expectations, and by 2020 high-volume US production of ethanol (used as an anti-knocking additive) continued to be based on fermenting corn: in 2020 it claimed almost exactly one-third of the country’s corn harvest.
